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Started By
Message
Best tasting way to cook a whole pig
Posted on 5/16/23 at 9:30 pm
Posted on 5/16/23 at 9:30 pm
Looking for any tips, advice or wisdom from you all to get the maximum flavor out of a pig.
Inject vs rub?
Done temp?
What type of pit or method do you use?
1. Smoked on bbq pit
2. Vertical rotisserie
3. Horizontal rotisserie
4. Cooked in the ground
5. Cinder block open pit
6. Cajun microwave
I used to help my Uncle cook them on a vertical rotisserie similar to how they are cooked at cochon de lait festival, splayed flat and seasoning was sprinkled on as the meat was being picked off. I remember the skin being really good but the meat was just okay and sometimes a little dry…he always complained about the supplier. His memory along with an upcoming family reunion has provided the motivation to cook one and hopefully not screw it up.
Inject vs rub?
Done temp?
What type of pit or method do you use?
1. Smoked on bbq pit
2. Vertical rotisserie
3. Horizontal rotisserie
4. Cooked in the ground
5. Cinder block open pit
6. Cajun microwave
I used to help my Uncle cook them on a vertical rotisserie similar to how they are cooked at cochon de lait festival, splayed flat and seasoning was sprinkled on as the meat was being picked off. I remember the skin being really good but the meat was just okay and sometimes a little dry…he always complained about the supplier. His memory along with an upcoming family reunion has provided the motivation to cook one and hopefully not screw it up.
4
Posted on 5/16/23 at 9:40 pm to sleepytime
Inject AND rub. I’ve only used the Cajun microwave and a large smoker. Back home (Landmass), cooking in the ground was a popular method. Just guessing, but 200-205 should be a good temp to finish.
Posted on 5/16/23 at 9:44 pm to OTIS2
In the smoker we used oak...fantastic flavor.
Posted on 5/16/23 at 9:51 pm to OTIS2
quote:
smoker we used oak
Pork does better with hickory and maple smoke.
Oak is more for beef and sausage.
Posted on 5/16/23 at 9:53 pm to Paul Allen
Amateur, kindergarten level, comment.
Posted on 5/16/23 at 9:55 pm to OTIS2
Posted on 5/16/23 at 9:57 pm to Paul Allen
Exactly as I’ve pictured your candy arse, but with darker roots.
Posted on 5/16/23 at 10:35 pm to sleepytime
My favorite way was with a vertical rotisserie like this YouTube except it was hung with twine that was wound up so the momentum of the spinning carcass would untwist and retwist with every direction change.
Hours of fun, watching that thing spin back and forth.
One recommendation to get really crispy skin is to prick it all over using one of these.
All the tiny holes allow the fat to seep out and makes the skin puffy.
Hours of fun, watching that thing spin back and forth.
One recommendation to get really crispy skin is to prick it all over using one of these.
All the tiny holes allow the fat to seep out and makes the skin puffy.
Posted on 5/16/23 at 11:25 pm to sleepytime
Regardless of how you cook it, remember that most folks don't know where the tenderloins hide.
I went to a cochon de lait, and we were held up by a friend's girlfriend getting her damn makeup done. When we arrived, all we saw was a carcass of cooked pig, with no meat left. My friend apologized for our late arrival to the group, and they all walked off, disappointed. I told him to hold off for a minute, and pulled out my pocket knife and cut along the backbone and pulled out 2 perfectly cooked tenderloins.
I went to a cochon de lait, and we were held up by a friend's girlfriend getting her damn makeup done. When we arrived, all we saw was a carcass of cooked pig, with no meat left. My friend apologized for our late arrival to the group, and they all walked off, disappointed. I told him to hold off for a minute, and pulled out my pocket knife and cut along the backbone and pulled out 2 perfectly cooked tenderloins.
Posted on 5/17/23 at 9:02 am to OTIS2
What are you injecting it with?
Posted on 5/17/23 at 9:05 am to Bill Parker?
quote:
pulled out my pocket knife and cut along the backbone and pulled out 2 perfectly cooked tenderloins.
Posted on 5/17/23 at 9:10 am to sleepytime
This is great. But the skin won't crackle on a smoker.
This is the way. No one will persuade my otherwise.
This is the way. No one will persuade my otherwise.
Posted on 5/17/23 at 9:40 am to sleepytime
Cooking method depends entirely on what you have available. I wouldn't turn down any of the methods you listed.
Always inject. Simply blend your spice mixture in a blender with water and a liquid (water, apple juice, whatever). No need to rub since it's just skin and no need to season after it's cooked. Inject and be done with it.
Cook at 250 (300 max) until you get to an internal temp of 190 or so. When you stick the thermometer in the pig and it's like going through butter, it's ready.
Your meat is going to come from the front shoulder and the back legs. The loins are so small on a piglet that it's not worth worrying about how they come out.
Always inject. Simply blend your spice mixture in a blender with water and a liquid (water, apple juice, whatever). No need to rub since it's just skin and no need to season after it's cooked. Inject and be done with it.
Cook at 250 (300 max) until you get to an internal temp of 190 or so. When you stick the thermometer in the pig and it's like going through butter, it's ready.
Your meat is going to come from the front shoulder and the back legs. The loins are so small on a piglet that it's not worth worrying about how they come out.
Posted on 5/17/23 at 9:57 am to sleepytime
I always made up my own injection...apple juice, water, some melted butter, garlic powder, Tony's.
Posted on 5/17/23 at 10:17 am to Potchafa
quote:
This is the way. No one will persuade my otherwise
Best I've ever had were done this way. One guy rigged his hanging apparatus on a motor that slowly rotated. Push close to fire at the end to crisp it up, perfect.
Posted on 5/17/23 at 11:14 am to Potchafa
quote:
This is the way. No one will persuade my otherwise.
Yep. In front of a pile of burning pecan wood. The wife and I went to the Cochon de Lait Festival in Mansura, La. last weekend that that is the way they cook them there.
That is also the way her grandpa and dad cooked them outside the camp in front of a big fireplace splayed open on some heavy wire, well seasoned and slowly being turned by a rotisserie to evenly cook the hog.
The skin crackles to a nice crispness and the meat is tender and juicy as it's cut from the carcass.
We'd do 2 hogs a year that way, one over the Easter Weekend and one on the Saturday after Thanksgiving.
Posted on 5/17/23 at 12:40 pm to Paul Allen
quote:
Oak is more for beef and sausage.
Rodney Scott uses oak, hickory and pecan to cook all his hogs. He is considered one of the best whole hog cooks in the world.
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